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Saturday, January 15, 2005
Wagashi - Japanese Sweets -
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About Me
- obachan
- Muroto, Kochi, Japan
- "OBACHAN" means a "middle-aged woman" or "aunty" in Japanese. .*************************. Having moved back to my hometown in April 2009, I live in one of the desperately underpopulated areas in Japan now. Let me share my life in a real countryside with aging parents living in the same house. And here in Muroto -- the place where I chose to live -- you can hear the heartbeat of the Earth! ;)
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11 comments:
They all look so cute.. Obachan.. ;) i would love to show them off .. but prolly wouldn't eat it.. coz' it would be too sweet for my liking.. since i'm diabetic.. and it would be such a waste to eat it.. heh! ;)
Hi obachan,
I like taiyaki, but I can never get it freshly made here. What's the filling in the others?
I am admiring the sweets, now wondering how they taste..and what I also find fascinating is the tea ceremony and proper way of preparing/drinking it...how I love to study the japanese culture.
hi again obachan...do you mind if I link you up?
> MrsTweety --- OH that’s too bad. My dad was diabetic, too and he had to go through a real strict diet. I hope you don’t have to have a hard time like that.
> Reid --- I live taiyaki, too :)
Those tai-shaped and pine-cone shaped ones are rakugan (sugar and rice powder molded in shapes) with no fillings. There are bigger rakugan with anko filling inside, but these are very tiny. The filling in the brown manju is shiroan, I guess, made from maybe white kidney beans???
> Thess --- Of course I don’t mind. Thanks for linking.
I think tea ceremony is one of our cultural assets, but sometimes I feel sorry for those who are involved. Like when I hear about the disliking between different schools. And those people who have no freedom to choose the jobs/spouses because they have to succeed the traditional roles of their families in the school of tea ceremony… Passing down a tradition for hundreds or thousands of years seems to require some sacrifice :(
Hey.. Obachan..;)
I'm a very naughty tweet.. and don't follow a strict diet .. which i should.. heh! but i still eat my chocolates and stuff.. but i'm never one for sweet things even before i found out tat i was diabetic.. so i ain't really missing much.. :)
MrsTweety,
Glad to hear that you can enjoy chocolate! ;)
Hey.. Obachan.. :)
Ya.. i'm glad too..tat i can eat some chocolate.. but i swear.. i only got cravings for chocolate.. after i found out that i am diabetic.. lol..!! the mind sure plays some tricks on me.. donch it..??
Hello Obachan,
not long ago I have bought two Kashigata moulds. Now I'm searching the net for a wagashi receipe to use this moulds again. Can you help? The Fish & Cone at your photo looks quite delicious!!! Furthermore I am not sure how to prepare the moulds before filling (to prevent the sweets stick to the form). Are there any tricks (lubricate with Oil or fat?). Thank you & best regards
Joerg
Posted by Joerg
I think the kashigata molds are lubricated with mitsu or simple syrup (boil 1 part of water and 1 part sugar for a few minutes until sugar dissolves, then cool and use). The molds are used for a few different types of sweets but I don't have recipes.
I’m no expert, but none of the rakugan recipes I’ve found so far (including the one I emailed to the commenter above) mentioned lubricating the kashigata mold with syrup. Wouldn’t it melt the powdery rakugan mixture to some extent and make it stickier if the mold was lubricated? From the recipes I saw which often mentioned dusting the mold with a little amount of potato starch, I had the feeling that the mold should be very dry, never wet. My hunch is that they may lubricate the mold when making nerikiri (a wagashi with marzipan-like texture) but I’m not sure.
I love to study the japanese culture.What's the filling in the others?
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